Luthi, Antonia2024-02-292024-02-292024https://hdl.handle.net/10182/16939Health and nutrition are inextricably connected, and as consumer demand for health promoting products grows, the food industry is responding with the development of functional foods. Synthetic vitamins are commonly supplemented to maintain good health, particularly Vitamin B12, as it is an essential micronutrient obtained exclusively through the consumption of animal derived foods. This leaves vegans and plant based eaters at risk of deficiency. Studies have shown that Propionibacterium freudenreichii can be successfully co-fermented with Latic acid bacteria (LAB) to produce B12 in grain based substrates. In this study P. freudenreichii was inoculated into a traditional sauerkraut fermentation, resulting in synthesis of B12 at promising levels. Acidity was also modulated when compared with sauerkraut produced by spontaneous LAB fermentation, highlighting the potential for the wider organopleptic appeal of sauerkraut.encobalaminveganvegetarianplant basedsauerkrautfermentationPropionibacterium freudenreichiifunctional foodsfood innovationnutritionvitamin B12micronutrientsDissertationANZSRC::310603 FermentationANZSRC::321004 Nutritional scienceANZSRC::321002 Food properties (incl. characteristics and health benefits)http://creativecommons.org/licenses/by-nc-nd/4.0/Attribution-NonCommercial-NoDerivatives 4.0 International